Banana Layer Cake with Caramel Cream and Pecans Recipe

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Banana Layer Cake with Caramel Cream and Pecans
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Ingredients
15
Count
Nutrition
569
Calories
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Ingredients:

Directions:

  1. For cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
  2. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
  3. For banana-caramel cream: Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.
  4. Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
  5. Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.
  6. Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 568.91 Kcal (2382 kJ)
Calories from fat 279.12 Kcal
% Daily Value*
Total Fat 31.01g 48%
Cholesterol 203.33mg 68%
Sodium 89.77mg 4%
Potassium 408.14mg 9%
Total Carbs 64.48g 21%
Sugars 34.31g 137%
Dietary Fiber 1.88g 8%
Protein 9.09g 18%
Vitamin C 3.9mg 6%
Vitamin A 0.1mg 4%
Iron 1mg 6%
Calcium 149.1mg 15%
Amount Per 100 g
Calories 271.33 Kcal (1136 kJ)
Calories from fat 133.12 Kcal
% Daily Value*
Total Fat 14.79g 48%
Cholesterol 96.97mg 68%
Sodium 42.81mg 4%
Potassium 194.65mg 9%
Total Carbs 30.75g 21%
Sugars 16.36g 137%
Dietary Fiber 0.89g 8%
Protein 4.34g 18%
Vitamin C 1.8mg 6%
Vitamin A 0.1mg 4%
Iron 0.5mg 6%
Calcium 71.1mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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